betsy@dartvax.UUCP (Betsy Hanes Perry) (06/27/84)
Since nobody else has spoken, here's my felafel (falafel)
recipe, taught to me by a vegetarian friend.
FALAFEL (serves 2-3 depending on hunger)
All quantities are MOST approximate; feel free to vary them.
~2 cups cooked chickpeas (I use one can of Progresso)
1/4 cup bulghur wheat
2 Tablespoons breadcrumbs
Lemon juice to taste
Salt, pepper
1/2 teaspoon turmeric
1/2 teaspoon ground cumin
1/4 teaspoon cayenne
1 egg
1/4 cup chopped parsley
1-2 cloves garlic, crushed or finely minced.
Pour boiling water (at least 1/2 cup) over bulgur. Set aside and allow
to double in bulk. Combine all other ingredients in large mixing bowl;
mash together until very few whole chickpeas remain. (Do NOT run through
Cuisinart; this makes the paste so fine that it won't hold together when
deep-fried.) Add bulgur. Taste and correct seasoning. The quantities
I've given are much lower than I use (I usually double them), but I enjoy
very spicy food. The finished consistency should be about that of
library paste; if it won't hold together, add more breadcrumbs.
Heat cooking oil in deep skillet until a small piece of chickpea paste
sizzles vigorously when dropped in. Form chickpea paste into balls
and deepfry until golden brown. Serve in pita bread with tahini sauce and
relish (see following).
Tahini Sauce: Mix commercial tahini (sesame butter) with garlic and lemon juice;
stir until thick.
Relish: Chop peppers, tomatoes, and cucumbers finely; combine in a bowl
with lemon juice, salt and pepper.
--
Betsy Perry
UUCP: {decvax|linus|cornell}!dartvax!betsy
CSNET: betsy@dartmouth
ARPA: betsy%dartmouth@csnet-relay